Bunny Buns for Easter

For the dough: Combine yeast in milk and stir until smooth and add along with all other ingredients in a mixing bowl and knead thoroughly with the dough hook of a hand mixer. Then set in a warm place (such as an oven at 40-50°C, approximately 100-125°F) for about 30 minutes to rest.

Then knead dough on a floured surface and divide into 16 parts. Form 10 parts into 1.5-2 cm (approximately 3/4 inch) thick balls. Knead the rest together and roll out to a 1 cm (approximately 3/8 inch) thick surface.

From the rolled out dough, make small bunnies and place some distance from each other on a baking sheet lined with parchment paper. 

For decorating: Press a pumpkin seed into the face to create an eye. Mix milk together with egg yolk and coat surface of the thin bunnies. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes.

Meanwhile shape the 10 balls into S-shapes. At the lower end of the S, press down, cut the top with kitchen scissors to make two ears.

Place the bunnies onto a second baking sheet lined with parchment paper and decorate with spaghetti to create whiskers and pumpkin seeds as eyes. Brush with egg milk. Take the little bunnies from the oven and let cool on a wire rack and bake the big bunnies at 160°C (approximately 325°F) in the oven.